Thermomix - Tomato Soup

Ingredients

• 40 grice or lentils
• 50 golive oil
• 1 smallonion
• 1garlic clove
• 400 gtinned tomatoes
• 2red peppers
• 1 tspThermomix stock
• 400 gwater
• to tastesalt, pepper and cayenne pepper
• to serve (optional)cream, chives and croutons

Instructions

1. 1

   Grind the rice

   Put the rice or lentils in the Thermomix bowl and grind for 15 seconds at speed 9. Tip out and set aside.

2. 2

   Chop the vegetables

   Add the olive oil, peppers, garlic and onion to the bowl. Chop for 3–4 seconds at speed 5, until roughly chopped, then scrape down the sides with a spatula.

3. 3

   Sauté the vegetables

   Sauté for 5 minutes at 100°C on speed 1.

4. 4

   Cook the soup

   Add the stock, water, tomatoes, ground rice or lentils, salt, pepper and cayenne. Cook for 12 minutes at 100°C on speed 2.

5. 5

   Blend until smooth

   Purée for 30 seconds at speed 8, or until the soup reaches your preferred texture.

6. 6

   Add the toppings

   Serve with a swirl of cream, chopped chives and croutons, if liked.

What is Thermomix tomato soup?

Tomato soup is a familiar dish made by cooking tomatoes with aromatics and blending them into a smooth or softly textured bowl. This Thermomix version adds red peppers for sweetness and uses ground rice or lentils to give the soup more body.

The method combines chopping, cooking and blending in the same appliance, keeping the process straightforward. Its finishing touches are optional, so each bowl can be served simply or made more substantial with croutons.

Nutrition and macros by portion

The nutrition label shows one serving as written: 196 calories, 4g protein, 18g carbs, 14g fat.

The tomatoes, peppers and rice or lentils contribute most of the carbohydrate, while olive oil and optional cream supply most of the fat. The rice or lentils also provide some protein, though the soup is not especially protein-rich; serve it with a protein-rich side such as beans or cheese to make a more balanced plate.

Choosing rice or lentils

Rice: grind it first, as directed, so it can thicken the soup as it cooks. Use the same amount if choosing lentils instead.

Lentils: these also add body, with a different flavour from rice. The recipe does not specify a type, so use lentils suitable for grinding finely in your appliance.

Build the flavour

Vegetables: chop the onion, garlic and peppers briefly, leaving them roughly cut before sautéing. Scraping down the bowl helps keep the pieces in contact with the heated base.

Seasoning: stock, salt, pepper and cayenne bring savoury depth and a little heat. Start cautiously with cayenne, then adjust the seasoning to taste when serving.

Blend to your preferred texture

The recipe blends for 30 seconds at speed 8 for a smooth result. If you prefer more texture, blend for less time and check before continuing.

Take care when handling hot soup and follow your Thermomix model’s guidance for blending hot contents. Avoid exceeding the bowl’s recommended fill level.

Getting the timing right

The listed cooking stages are 5 minutes of sautéing followed by 12 minutes with the tomatoes, liquid and ground rice or lentils. The recipe does not give a total preparation time.

Use the stated temperature and speeds, then check that the soup is hot and the vegetables have cooked before blending. If your appliance’s controls differ, consult its instructions.

Serving the soup

Cream adds a softer, richer finish, while chopped chives bring a fresh savoury note. Croutons provide crunch against the smooth soup.

For a more filling meal, serve it with bread or a sandwich. Add croutons just before eating so they keep their texture.

Recipe notes & tips

• Chop the vegetables only briefly so they remain roughly cut before sautéing.
• Scrape down the bowl after chopping to bring the vegetables back towards the blades.
• Add cayenne sparingly if you want the soup to stay mild.
• Check the texture after the 30-second blend before blending for longer.
• Add croutons just before serving to keep them crisp.

Variations

• Choose lentils: use 40 g of lentils instead of rice for a different flavour and body.
• Make it milder: leave out the cayenne or add only a small pinch.
• Add cream: swirl a little into each bowl for a richer finish.
• Use parsley: replace the chives with chopped flat-leaf parsley for a fresh garnish.
• Make it crunchier: serve with croutons added at the table.

Common mistakes to avoid

• Skipping the grind: grind the rice or lentils before cooking so they can thicken the soup.
• Leaving vegetables on the sides: scrape down the bowl after chopping to bring them back into the mixture.
• Adding too much cayenne: season gradually, tasting before adding more.
• Over-blending: check the soup after 30 seconds at speed 8 and stop when it reaches your preferred texture.
• Adding croutons too early: put them on just before serving so they do not soften in the soup.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently until piping hot, stirring as needed; add cream and croutons at serving rather than before storage.

Frequently asked questions